St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-26
PUDDINGS AND PIES.
Articles of the Culinary Art Which
Worry the Pastry Cook.
PUDDINGS


dulS flour made into smooth paste with
some OF the water, and place i'll Il sauce
pan over the fire: while heating stir
constantly, and as soon as it bOilS add
Slowly the beaten yolkS of 4 eggs; let it
boil until done, then add the well beaten
whites of eggs, stir few moments
thoroughly, remove from the fire, turn
into an earthen dish and place on the
Ice until ready to SerVe.-AiRS. Il. II.
DUNBAR, 81 Iglehart street, st. Paul.
Two soda crackers; IL cup
fulS boiling water; IL cupfuls sugar; ,
lemons; whole egg and yelkS of 2; roll
fine crackers. place in a bowl, pour on
the boiling water; when cold add sugar,
eggs well beaten, grated rind of l and
5uice of both lemons: beat whites eggs
to stiff froth, add tablespoons of
sugar, and place on top of pies; brown
Gghtly.-MRS. A. +. PIERCE, 1868 Hill
side avenue north, Minneapolis.
English ChriStmas-One pound cur
rants, pound raisinS, pound sultanaS,
Il pound bread crumbs, pound flour,
pound Suet, l pound mixed candied
peel, & or eggs, 3 pint milk, nutmeg,
ginger, etc, to flavor. Directions
stone the raiSinS, chop the Suet fine,
Slice the peel, beat the eggs, mix all to-
egether thoroughly over night with milk
and eggs, add sufficient water to make
"a stiff batter, stir again in the morn
ing and, if necessary, add a little more
water; boil in moulds 10 or II hours and
serve with sweet sauce; they are i'm
proved by being boiled or 3 weeks be-
fore use and hung up in cool dry
place, and then boiled an hour or two be-
fore eating; be sure the water is boiling
before putting in and must be kept
boiling.-MISS +. l.. HUBBARD, IS
western avenue south, st. Paul.
Blackberry-Three- cup sugar,
4 egg, = cup butter, or butter and fresh
lard mixed, = cup sweet milk, tea
spoon baking powder, cup of black
berries and as many more as your con-
science Will allow; any other berries
can be used. To be served with butter
sauce or whipped cream; bake in
quick Oven.-MRS. III. &. BROWN, De-
troit. MINI.
Cherry-Mix tablespoonfuls of flour
TO smooth paste with part of pint of
milk, then add the rest of the pint;
warm ounce of butter and stir it in,
8 eggs, well beaten, and pinch of salt,
stone one pound of cherries and stir
them into the batter; tie up into a pud-
ding cloth or mould, and boil 2 hours:
serve with sweet butter Sauce.-MRS. S.
e.. FARNIANI, 1904 Fourth avenue south.
minneapolis.
Tapioca Cream-Soak night 2 large
spOOnfulS of tapiOca in enough milk to
cover it; bring, to boiling point l quart of
milk; beat well together the yoIks of 3
eggs, e tea cup sugar and teaspoon of
camilla for fiavoring, add the tapioca
and stir the whole into the boiling milk:
let boil up once and turn into a dish,
and Immediately turn in the whites
beaten to froth; serve cold.-MRs.
HARTMAN, 400 st. Peter street, st. Paul.
: Fruit-One cup of New Orleans mo-
IasSes, L cup of soda stirred in the mo-
IaSSeS, cup each of sweet milk, cur
rants, raiSinS, and Is cup sugar, l cup
beef Suet, chopped fine, 10 cents worth
of citrOn, teaspoon each of cloves and
allSpice, and l nutmeg and cups of
flour; mix we'll: put in dish to fit in
your steamer and steam hourS.-NIRS
VI. NJ. MAUREAN, 276 Iglehart street, st.
Paul.
I Ten yelks of eggs, u cups of sugar
and cup flour, u teaSpoonfuls CHINA
mon. teaSpOOnful cloves, teaspoonful
alSplce, q cake of Bakers chocolate. u
pound OF almonds, ounces citrOn, rind
and juice of half lemon; boil from two
to three hGurs.-MRs. L. e., 272 West
Seventh street, st. Paul.
One quart Of milk, cup of chocolate,
L cup sugar, yelks of 2 eggs, 2 table
spoons of corn starch; let milk come to
a boil and add corn starch, eggs and
sugar: add grated chocolate last: beat
whites of eggs to stiff froth, add 2 table
SpoonfulS of sugar and Is teaspoon of
vanilla; put Oh top of pudding and
brown in 0ven.-MRS. H. G. BoTTSFoRD.
400 West Fifth street, st. Paul, MINI.
: Steamed-Two cups chopped suet, 81
flour, cup sweet milk, cup molasseS,
4 teacup of raisins, l teaspoon soda;
pour in tin pan and set in steamer for
three hours. Pudding Sauce-One cup
butter, = of sugar, beat to a cream: 2
tablespoons vinegar or lemon Juice, u
pint boiling water.-MRs. NJ. C.TUTTLE.
,123 West Fourth street, st. Paul.
One cup sour milk, q cup sweet
milk, q cup molasses, u cups corn
meal, = cup flour, little salt, small
teaspoon soda. Steam 3 hours or steam
29 hours and bake p hour.-MRS. E. G.
DAVIDSON, 80 South Thirteenth street,
Minneapolis.
One-half cup OF molaSSeS, Is cup of
sugar, 1egg, tablespoon of butter, l cup
of sour milk or Is cup OF sweet milk and
y cup of water with teaspoon of vine
gar, 2 teaSpOOnfulS baking powder, 2
cups of fiour.-MRs. RANSOM, 2O16 Port
land avenue, Minneapolis.
Two tablespoons sugar, of 2 eggs,
teaspoons cream in cup sweet milk,
SAT-, 2 teaspoons baking POWDER
EMMA E. TAYLOR, Mazeppa, Minn.
One pound of figs chopped fine, cup
butter, mix butter and figs together,
cup brown sugar, 2 cups sweet milk,
d eggs, beat yelkS and whites together,
81 cups bread crumbs; steam two
hours.
Coffee Ieup of chopped figs, 1
cup of mOlasses, cup of suet, 1 cup of
sweet milk, p teaSpOonful of soda; salt
to suit taste; flour enough to make
batter like cake; steam u hours.-MIss
TITLE B RGMAN, 722 Twenty-fourth
street, Minneapolis.
CocOanut-Orange- Make same as
above, Sprlnkling cOcOanut over each
layer of orange, also OH the top of
meringue.-MRS.J j. E. Gates, Mandan.
Oak
Cocoanut-Grate cocoanut, saving
the milk, if perfectly sweet, boil quart
of milk and pour upon it, adding eggs
beaten with l cup OF sugar and / table
spoon butter, add little salt, 2 tea
spoons vanilla extract and milk from
the nut, and bake in a pudding dish
lined with rich paste. This is excellent
baked like pie with under crust only
Miss MAMIE JoBsT, "a East Isabel
street, West st. Paul.
:. Cottage-One cup sugar, . cup butter,
cup sweet milk, egg, teaspoonful
soda dissolved in the milk, 9 teaspoons
of cream tarter in 3 cups of flour, / tea
spoon of lemon extract; bake in small
bread pan; cut in squares and serve
with sauce made of 2 tablespoons of
butter, cup of sugar, tablespoon of
-four dissolved in little cold water and
stirred until a cream: add pint of boil
ing water; let boil or minutes; stir
all the time.-LILLIAN WALTERS, 2i3
Eleventh street south, Minneapolis.
Sauce-Two cups sugar, q of cup